Lately I’ve been on a bit of a kick with testing out the classic baking recipes. I’ve been on a mission to try out the tried-and-true, crowd favorites and have been taking notes which recipes will truly stand the test of time. I’ve also had fun adding my own little spin here and there. Case in point: today’s classic chocolate cake with chocolate espresso buttercream frosting.
It all starts with your standard, irresistibly moist chocolate cake. But then I took it up a notch with added espresso powder in both the cake AND the homemade buttercream frosting. The result is amazing, let me tell you. That little extra burst of espresso flavor kicks up the dark, rich nature of the ooey-gooey chocolate.
And if you’ve been following along on Instagram, you’ll know that I have this love affair with buttercream frosting. It’s hands-down my favorite icing, and it’s also SO much easier to make at home than I ever thought it would be. I will never, ever buy buttercream at a store again! I think the key with buttercream frosting is that it needs to be a very light, whipped texture. To achieve that heavenly consistency, simply beat it with a mixer even longer than you think you should…you won’t be sorry you did.
Also, another important thing to note is that you want to be careful when softening your butter. You don’t want it to fully melt, as it needs to combine correctly, so stick to 8 seconds, then another 8 seconds until it’s just right. Find the full recipe below, and tell me if you’re as obsessed with buttercream frosting as I am!!! Truly, MKR
- 1 cup or 2 sticks unsalted butter, cut into pieces, with additional to grease pans
- 2 cups all-purpose flour, spooned and leveled
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 teaspoons espresso powder
- 1½ cups or 3 sticks butter, softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons espresso powder
- Heat oven to 350º F.
- Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt.
- In a small saucepan, combine the butter and 1 cup water and bring to a boil.
- Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
- Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
- Mix cocoa in a large bowl or bowl with stand mixer. Make sure to whisk away all clumps.
- Cream together the softened butter and cocoa powder until smooth.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar and 1 tablespoon of milk, combining and then turning mixer up to high speed for about a minute. Do this in steps until all sugar and milk are combined.
- Add vanilla extract and espresso powder and mix until very light and whipped in texture.
- After cake layers are completely cooled, spread frosting. Enjoy!
I love the flavour of caprese so this stuffed chicken recipe is just perfect for me. Definitely perfect for a delicious weeknight dinner.. thanks for sharing the great recipe!